Lamb backstrap

Last night I wanted something quick and easy to go with some simple roast veges.

Lamb backstrap was the perfect solution. I bought enough for two (one long strip) for about $14, rubbed it with some salt, rosemary, garlic and olive oil, heated up the pan and fried it for about 5 minutes each side.

I then sliced the lamb and served it with the veges and a salsa made from apple, red onion, garlic and lemon juice.

Delicious.

The meat itself is really tender and delicious - and can be cooked in so many different ways.